Jodhpuri tawa chicken with cumin mash



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Cumin mash

Tomato chutney

To garnish (optional)


Cut the chicken into 8 equal pieces


Place the garlic, green chillies, fresh coriander, tamarind pulp and salt in a blender and blitz until smooth. Rub this all over the chicken and leave to marinate for at least 1 hour


Meanwhile, make the tomato chutney. Bring a small pan of water to the boil. Blanch the tomatoes for 2 minutes, then drain. Once cool enough to handle, peel and roughly chop


Heat the oil in a saucepan over a medium heat and add the ginger and chilli. Cook for 1 minute, then add the red chilli powder, turmeric and a pinch of salt and cook for 1 more minute. Tip in the chopped tomatoes, turn the heat down to low and gently simmer for 6-8 minutes, until the mixture forms a thick sauce. Add the sugar and kasundi mustard sauce, taste for seasoning then set aside


For the mash, bring a small pan of water to the boil and add the turmeric and ginger with a big pinch of salt. Add the potatoes and boil until soft – about 15 minutes


Heat a dash of oil in a small pan and add the cumin seeds until sizzling, then remove from the heat


Mash the potatoes with the butter, coriander and fried cumin seeds until completely smooth, then keep warm


To cook the chicken, heat a large non-stick frying pan over a medium heat with a liberal splash of oil. Once hot, fry the chicken pieces for 3-4 minutes on each side

  • 50ml of sunflower oil

To serve, create 2 small mounds of mash on each plate (you could use a metal ring to neaten the presentation if desired). Top each mound with a piece of chicken, then spoon over a little tomato chutney. Garnish with the cress and serve immediately

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